Tangy beetroot & bean salad

Tangy beetroot & bean salad

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(1 ratings)

Prep: 20 mins Cook: 1 hr Plus cooling


Serves 12
This zesty summer salad makes an unusual addition to a buffet spread

Nutrition and extra info

  • Vegetarian
  • Dairy-free

Nutrition: per serving

  • kcal172
  • fat10g
  • saturates2g
  • carbs11g
  • sugars2g
  • fibre4g
  • protein11g
  • salt0.04g
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  • 250g bunch beetroot



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 5 tbsp extra-virgin olive oil
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1kg frozen soya beans

    Soya beans

    soi-yah beenz

    Soya beans and soy beans are exactly the same and the names are used interchangeably according…

  • 3 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1½ tbsp sherry vinegar
  • 1 small shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…


  1. Heat oven to 180C/fan 160C/gas 4. Wearing kitchen gloves, peel and trim the beets and cut into 2cm wedges. Place them on a large sheet of tin foil, then toss with 1 tbsp oil, half the orange zest and seasoning. Cook for 45 mins-1 hr until they can be easily pierced with a fork. Leave to cool.

  2. Cook soya beans for 3 mins in boiling water until softened. Drain, cool under the cold tap, then drain again. Strip leaves from the thyme and whisk with the vinegar, remaining olive oil and shallot. When you’re ready to serve, toss everything together and scatter over the remaining zest.

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Comments (2)

mirrorbright's picture

Yummy i can imagine the fish went perfectly lynsey. I like to have edamame beans with a light soya sauce with mackrel or other fish. not salmon. not too good with salmon. yummy

lizzafezza's picture

I used broad beans and beetroot from the garden and served it with fish.

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